Chouriça de Carne de Vinhais

Chouriça de Carne de Vinhais, also known as Linguiça de Vinhais is produced in the area of Vinhais in Portugal.Chouriça de Carne de Vinhais carries PGI, 1998 classification.

Materials

Metric

US

Pork - loin, neck, butt, belly

1000 g

2.2 lb

Ingredients per 1000g (1 kg) of meat

Salt

28 g

5 tsp

Cure #2

2.5 g

1/2 tsp

Sugar

3.0 g

1/2 tsp

Paprika

4.0 g

2 tsp

Bay leaf, crushed

1 leaf

Garlic

7.0 g

2 cloves

Red or white dry wine

60 ml

2 oz fl

Water

60 ml

2 oz fl

Instructions

Cut meat into 1” (25 mm) cubes.

Make a marinade by mixing all ingredients with wine and water.

Mix meat with marinade and place for 12 hours in refrigerator. Drain.

Stuff firmly into 32 mm hog casings. Make a ring by tying both ends together.

Hold for 1-2 hours at room temperature.

Apply a thin cold smoke at 18° C (64° F) for 14 days. Smoking need not to be continuous, for example the fire can be put out at night and restarted in the morning as long as the temperature inside of the smokehouse stays below 18° C. The sausage is smoked with oak, chestnut or a mixture of both.